Table 3.

Aconitic acid before and after fermentation to produce different products from diluted sweet sorghum syrup. (The original references may not contain the aconitic acid concentrations but have been added here.).

Fermentation	Aconitic Acid before Fermentation	Aconitic Acid after Fermentation
Succinic acid using Escherichia coli AFP 184 [119]	0.11%	0.072%
Acetone/butanol/ethanol using Clostridium beijerinckii NCP 260 [10]	0.075% (Syrup a) 0.082% (Syrup b)	0.001% (Syrup a) 0.002% (Syrup b)
Acetoin using Bacillus subtillus NFRI 8291 and NFRI 8299 [120]	0.304%	0.325%
Ethanol using Baker’s yeast [121]	0.28% (Clarifier mud)	0.25%